食品安全体系规范HACCP英文版.docx
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食品安全体系规范HACCP英文版.docx
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食品安全体系规范HACCP英文版
SPECIFICATION
REQUIREMENTS
FORA
HACCPBASED
FOODSAFETYSYSTEM
Compiledbythe
NationalBoardofExperts–HACCP
TheNetherlands.
TheHague,theNetherlands:
3rdVersion,September2002
ThisistheauthorisedEnglishtranslationofthespecification“EisenvooreenopHACCPgebaseerdvoedselveiligheids-systeem”(3rdversion,September2002),beingoneofthreedocumentswhichregulatetheCertificationSchemeforoperationalHACCPbasedfoodsafetysystems.
Thetwootherdocuments;the“CertificationRegulations”andthe“RegulationsfortheNationalBoardofExperts–HACCP”arealsopublishedbytheNationalBoardofExperts–HACCP.
CertifyingBodiesoperatingtheCertificationSchemeforoperationalHACCPbasedfoodsafetysystemshavetocomplywiththe“RequirementsforCertificationBodies”,alsoestablishedandpublishedbytheNationalBoardofExperts–HACCP.
TheCertificationSchemeforHACCPbasedFoodSafetySystemsismaintainedbytheNationalBoardofExperts-HACCP.
Certification/RegistrationofHACCPbasedFoodSafetySystemsonthebasisoftheprecedingversionsofthisspecificationhasbeenaccreditedbytheDutchAccreditationCouncil(RvA)since1997.
Copyright2002NationalBoardofExperts-HACCP
Price:
EURO23,00(excludingVAT).
Allrightsreserved.Nopartofthispublicationmaybereproducedand/orpublishedinanyform,bymeansofprintedmatters,photocopy,microfilm,recordingoranyothermethodortechnology,withoutprecedingwrittenapprovalbytheNationalBoardofExperts-HACCP.
NationalBoardofExperts-HACCP,
Secretariat:
P.O.Box93202,2509AE,TheHague,TheNetherlands.
Website:
foodsafetymanagement.info
email:
******************************
CONTENTS
1INTRODUCTION4
2SCOPEofAPPLICATION7
3REFERENCEDOCUMENTS8
4TERMSandDEFINITIONS9
5HACCPSYSTEMREQUIREMENTS12
5.1Managementresponsibility12
5.1.1Policy
5.1.2ScopeoftheHACCPsystem
5.1.3Task,Responsibilities,Authorities
5.1.4HACCPteam(s)
5.1.5Resources
5.1.6Managementreview
5.2ProductInformation14
5.2.1ProductCharacteristics
5.2.2Intendeduse
5.3ProcessInformation15
5.3.1FlowDiagrams
5.3.2Layout
5.3.3ControlandVerificationofProcessInformation
5.4Pre-requisiteprogram16
5.5HazardAnalysis17
5.5.1Hazardidentification
5.5.2HACCPanalysis(risk)
5.6ControlMeasures19
5.6.1SpecificControlMeasures
5.6.2GeneralControlMeasures
5.7ParametersandCriticalLimits20
5.7.1Criticalprocessandproductparameters
5.7.2Targetvalues,action-limitvaluesandcriticallimits
5.8MonitoringandMeasuring21
5.9CorrectiveActions22
5.10Validation23
5.11Verification24
5.12Documentationandrecords26
5.12.1Documentsanddocumentcontrol
5.12.2Records
6ANNEXI:
PRE-REQUISITEPROGRAM(PRP)27
7ANNEXII:
RELATIONSHIPBETWEENTHE“REQUIREMENTS”35
ANDCODEXGUIDELINESFORTHEAPPLICATIONOFHACCP
1INTRODUCTION
Referencedocuments;legislation;backgroundinformation
Foodsafetyisaglobalconcern.Notonlybecauseofthecontinuingimportanceforpublichealth,butalsobecauseofitsimpactoninternationaltrade.EffectiveFoodSafetySystemsshallthereforemanageandensurethesafetyandsuitabilityoffoodstuffs.
Inmanycountriesworld-wide,legislationonthesafetyandsuitabilityoffoodstuffsrequires“HACCP”tobeputinplacebyanyfoodbusinessororganisation,whetherprofit-makingornotandwhetherpublicorprivate,carryingoutanyorallofthefollowingactivities:
preparation,processing,manufacturing,packaging,storage,transportation,distribution,handlingorofferingforsaleorsupplyoffoodstuffs.AccordingtoEUDirective93/43/EEConFoodHygieneallfoodbusinessoperatorsintheEuropeanUnionshallimplementHACCP.Theyshallensurethatadequatesafetyproceduresareidentified,documented,maintainedandreviewedonthebasisoftheprinciplesusedtodevelopthesystemofHACCP(“HazardAnalysisandCriticalControlPoint”).
TheJointFAO/WHOCodexAlimentariusCommissiondescribesaseriesofsteps,includingthe7HACCPprinciplesgivingguidancefortheapplicationoftheHACCPsystem.
Also,CodexadvisesthatminimumhygienemeasuresshouldbeinplacebeforeHACCPisimplemented:
”PriortoapplicationofHACCPtoanysectorofthefoodchain,thatsectorshouldbeoperatingaccordingtotheCodexGeneralPrinciplesofFoodHygiene,theappropriateCodexCodesofPractice,andappropriatefoodsafetylegislation.”
Theseprerequisiteprogramsshouldbewellspecifiedanddocumented,fullyoperationalandverifiedinordertofacilitatethesuccessfulapplicationandimplementationofHACCP.TheGeneralPrinciplesofFoodHygiene,asrecommendedbyCodex,formanintrinsicpartofthisdocument“RequirementsforaHACCPbasedFoodSafetySystem”.
Specificfoodsafetyrequirementsaredetailedinlegislation,hygienecodes,customerorconsumerspecifications.Wherespecificrequirementsdonotexist,theGeneralPrinciplesonFoodHygienewillbeapplied(seeAnnexI).Furthermore,the7principlesandtheguidelinesfortheapplicationofHACCPhavebeencombinedinthisSpecificationwithbasicelementsofqualitymanagementsystems(ISO9000)toestablish“TheRequirementsforaHACCPbasedFoodSafetySystem”.
Thereferencedocumentsusedtoformulatethe“Requirements”havebeenspecifiedinChapter3.
The“Requirements”areprimarilyfocusedonactionsandactivitiestoensurefoodsafety.Theassuranceoffoodsuitabilityisconsideredtobeanobligatorypartofaqualitymanagementsystem,unlessdeviationsmayleadtounsafefoodstuffs.
TheneedforaStandardorSpecification
Thespecification“RequirementsforaHACCPbasedFoodSafetySystem”hasbeendevelopedbyandisplacedundertheauthorityoftheNationalBoardofExperts–HACCPinordertomakeanormativedocument/standardavailable.AllpartiesinvolvedinthefoodchainarerepresentedontheNationalBoardofExpert-HACCP.
ThespecificationcanbeusedbyCertifyingBodiestoassessthecontinuouscomplianceofHACCP-basedFoodSafetySystemsasdevelopedandimplementedbyfoodbusinessoperators.
Ofcourse,afoodbusinessoperatormayalsousethe“Requirements”todevelopitsHACCP-basedFoodSafetySystem.
Certification/Registration(e.g.ofHACCP-basedFoodSafetySystems)signifiesthatbymeansofaformalstatement(acertificate)and/ormark,noticeisgivenwithjustifiedconfidencethataproduct,processorserviceorsystemisinconformancewithapre-definedstandardor(technical)specification.Thisincludestheabilityofthecompanytomaintainconformancewiththestandardsorspecifications.
Inordertoissuesuchaformalstatement,theHACCP-basedFoodSafetySystemofafoodbusinessoperatorneedstobeassessed.CertificationandrepetitivesurveillanceauditsaretobeeffectivelyperformedbyaCertifyingBodywhichisanindependentinstitution(whetherornotgovernmental)thathasboththeauthorityaswellastheconfidencetooperateacertificationsystemwithinwhichtheinterestsofallinvolvedpartiesarerepresented.
ForconfidencetheCertifyingBodymustusethepublished“Requirements”andthe“CertificationRegulations”inanagreedmanner.The“Requirements”aredocumentedinsuchawaytoallowaneffectiveassessmentofthestatusandperformanceoftheHACCP-basedFoodSafetySystem,asimplementedbythefoodbusinessoperator.Inthe“CertificationRegulations”,specificcriteriaarestatedwhichhavetobemetbytheCertifyingBodywhenselectingacompetentHACCPauditteam,andruleswhichgovernthewaythecertificationprocessisdesignedandoffered(e.g.theminimumauditortime)havetobefollowed.
AuthorityisobtainedwhentheCertifyingBodyisformallyaccreditedbyarecognisedBodytooperatethecertificationsystemforHACCPbasedFoodSafetySystemsandisauditedregularlybythisAccreditationBody.AccreditationconcernsthereliabilityandcompetenceoftheCertifyingBody.
Thedocument“RequirementsforCertificationBodies”elaboratestheaccreditationrequirements.
ItmustbeunderstoodthatcertificationofaHACCP-basedFoodSafetySystemisnotaguaranteeofafoodbusinessoperator’scontinuousfoodsafetyperformance.ThevalueaddedtoafoodbusinessoperatorwithacertifiedHACCP-basedFoodSafetySystemliesintheeffortsmadebytheoperatingcompanytomaintainthatHACCPsystemanditscommitmenttocontinuouslyimproveitsfoodsafetyperformance.
RequirementsforaHACCPbasedFoodSafetySystem
TherequirementsinthisSpecificationprovideabasisforcomplianceofaHACCP-basedFoodSafetySystemwith(inter)nationallegislationandcodesofpractice.Theyincludethenecessarymanagementsystemrequirements.Thestructure,thesequenceandinteractionoftheassessmentprocessisdetailedinFigure1.
Inthedescriptionofeveryclause,thescopeoftherequirementsisdetailed.Usingtheseclauses,theauditteamassessesthedocumentedHACCP-basedFoodSafetySystemaswellastheimplementationandoperationofthesystemonthe'shopfloor'.
The“Requirements”laydownagenericsetofrequirements.AnoperationalHACCP-basedFoodSafetySystemshallbe,asaminimum,incompliancewiththeseRequirements.InAnnexIIofthisdocumenteachheadingorparagraphofthe“Requirements”referstothecorrespondingtextintheHACCPguidancedocumentofCodexAlimentarius.
Figure1.ThestructureofaHACCP-basedFoodSafetySystem
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- 食品安全 体系 规范 HACCP 英文